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  3. Hy vee bacon & cheddar sour cream dip
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Dairies · 0075450096736

Hy vee bacon & cheddar sour cream dip

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Milk52.4%—›
  • Cream23.8%—›
  • Skimmed milk powder11.9%—
  • Modified corn starch6%—›
  • Coating3%—›
  • Maltodextrin1.5%—›
  • Salt0.7%—›
  • Hydrolysed corn protein0.7%—
  • Imitation bacon chip1.5%—
  • Textured plant protein0.7%—
  • Soya flour0.4%—›
  • E150a0.4%—
  • Soya oil0.4%—›
  • Salt0.2%—›
  • Natural flavouring0.2%—
  • Dehydrated onion0.7%—
  • Whey0.4%—›
  • Yeast extract0.2%—›
  • Torula yeast<0.1%—›
  • E621<0.1%⚠ Moderate
  • Canola oil<0.1%—›
  • Sugar<0.1%—›
  • Natural flavor including smoke—
  • Colour—
  • Paprika—›
  • E160b⚠ Low
  • And turmeric—›
  • E339ii—
  • Garlic—›
  • E330—
  • E270—
  • Sour cream cultures—
  • E235—
  • Preservative—
  • Ammonia caramel (E150C)⚠ Moderate
  • Sodium phosphates (E339)⚠ Low
Show original label text

Milk, cream, skim milk powder, modified cornstarch, seasonings (maltodextrin, salt, hydrolyzed corn protein), imitation bacon chip [textured vegetable protein (soy flour, caramel color), soybean oil, salt, natural flavoring], dehydrated onion, whey, yeast extract, torula yeast, monosodium glutamate, canola oil, sugar, natural flavor including smoke, colors (extractives of paprika and annatto, and turmeric), disodium phosphate, dehydrated garlic, citric acid, and lactic acid), sour cream cultures, natamycin (maintains freshness).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01MILKCompoundNot assessed
  2. 02CREAMCompoundNot assessed
  3. 03HETASTARCHCompoundNot assessed
  4. 04ETHYLENECompoundNot assessed
  5. 05Whey, protein-freeCompoundNot assessed
  6. 06WHEYCompoundNot assessed
  7. 07YEASTCompoundNot assessed
  8. 08PICHIA JADINIICompoundNot assessed
  9. 09CANOLA OILCompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11GARLICCompoundNot assessed

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